Two-Alarm Deep-Fried Turkey

Prep: 15 min., Fry: 45 min., Stand: 15 min. You'll need about 3 to 4 gallons of oil to completely submerge your turkey. Make sure you don't overfill your turkey fryer.

Yield: Makes 10 to 12 servings

Ingredients

• 2  tablespoons  kosher salt
• 1  tablespoon  salt-free spicy seasoning blend
• 1  teaspoon  garlic powder
• 1  teaspoon  onion powder
• 1  teaspoon  dried crushed red pepper
• 1  (12- to 14-lb.) whole frozen turkey, thawed
• 2  tablespoons  vegetable oil
• Peanut oil

Preparation

1. Stir together first 5 ingredients.

2. Remove giblets and neck from turkey, and, if desired, reserve for another use. Rinse turkey with cold water. Drain cavity well; pat dry. Rub turkey evenly with 2 Tbsp. vegetable oil. Loosen and lift skin from turkey breasts with fingers without totally detaching skin; spread one-fourth salt mixture evenly underneath. Carefully replace skin. Sprinkle additional one-fourth salt mixture inside cavity; rub into cavity. Sprinkle remaining salt mixture evenly on skin; rub into skin. Place turkey on fryer rod.

3. Pour peanut oil into a deep propane turkey fryer, pouring 10 to 12 inches below top of fryer. Heat to 300° over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment.

4. Fry 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165°. (Keep oil temperature between 300° to 325°.) Remove turkey from oil; drain and let stand 15 minutes before slicing.